Pimento / Presenta*on - Paris, France. December 15th, 2016 - Pimento Drink
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Pimento / Presenta*on Paris, France. December 15th, 2016
1 Iden,ty
The story
“I always loved strong drinks, the ones that burn the lips, put your mouth on fire, and inflame your throat; unFl I
decided to turn away from alcohol.
A flying visit to my favorite grocery store made me realize that there were no strong drinks without alcohol and I
decided to repair that terrible injusFce by invenFng myself that unlikely beverage.
I sFll see myself running through Paris looking for Thai spices, African syrups, Chinese roots, Caribbean fruits,
Indian peppers, English sodas, Jamaican juices and invent hazardous recipes, transforming my humble kitchen into
a mysterious and occult laboratory.
The Pimento miracle was born one evening like a beauFful obviousness in a benevolent ginger tonic and pimento
triptych. In my glass, not believing my taste buds, a sexy, fruity and spicy drink swings, sweet and violent at the
same Fme. Round like soda, nasty like a spirit.
I decided to produce that incredible discovery on a larger scale, to help my millions of friends slow down on alcohol,
taking a sweet pleasure doing it.
Of course, nothing prevents to use Pimento to strengthen cocktails, with or without alcohol.”
!
Eric Dalsace
Take a sip First, the surprise of ginger - full and fruity. Then, the shock of chili - hot and amazing. A thrilling heat wave runs through your body. The unique taste and sensa*on of Pimento. You need a second sip. A second experience. You just won’t want any other soG drink from now on!
What is Pimento? • A non-alcoholic French spicy ginger drink, probably the best because most of its compe*tors are thin, extremely biIer, and really just designed as mixers for a limited range of spirits. • Produced & commercialized by Pimento SAS. 14, avenue de l’Opéra - F75001 Paris. • Created and launched in 2009 by Eric Dalsace, CEO of Pimento SAS. • Pimento is a Simplified Stock Company with a capital of 63.810€. • The current dividend table is as follows: Eric Dalsace: 46.54%. FDPI: 33.66%. SC Frédéric de Belloy: 11.10%. Total small shareholders (love money, family & friends): 8.7%.
Supply chain & logis,cs. 1. Natural flavours (concentrated) are produced by Expressions Aroma*ques (Mouans-Sartoux, Grasse) 2. Labels are printed by IGP (Nuits-Saint-Georges) 3. BoIling at La Brasserie La Licorne Karlsbräu Karlsberg Group (Saverne, Alsace) 4. Warehouse & logis*cs: Op,log (Villejust, 20km South from Paris)
Pimento vs ginger ale
vs ginger beer
• A ginger ale is a lemonade with a low ginger content. The 1st one has been patented
in 1907 as "Canada Dry Ginger Ale ».
• A ginger beer is a non-alcoholic ginger ale with more ginger. It’s called beer because
it was originally brewed like real beer (with fermented ginger). It’s worth no*ng that
some English ginger beers contain alcohol.
• Today, most of the ginger beers are produced as lemonades, mixing flavours + sugars
+ citric acid + water + Co2.
• For anglo-saxons, Pimento is a spicy ginger beer. To be more poe*c, we could say
that the fruity tas*ng, highly-flavoured and beau*fully spicy Pimento is the natural
child of an Anglo-Indian ginger beer and an African ginger juice.
Main ingredients • Pimento is a non-alcoholic refreshing fizzy drink mainly made with ginger, tonic and hot pepper natural flavours . • The drink contains also small amounts of biIer orange, lime, oregano and gen*an natural flavours. • Chili pepper comes from Jamaica, ginger from China and Ivory Coast (Africa). • Low in sugar and full of taste. 25cl. Twist-off screw-cap.
How is appreciated
Pimento?
• It’s a real and daring experience. It produces an amazing kick, it tastes like
alcohol but it’s not!
=> Pimento is perfect for people who don’t drink alcohol or who think that
classic sodas lack any real flavour.
=> Pimento is a gorgeous soG drink but also one of the best mixer there is.
Obviously, bartenders prefer Pimento because its chili pepper really enhances
the flavours of spirits.
• Mixed in amazing cocktails, virgin or not, the drink is arguably the most versa*le
mixer there is for a wide range of spirits - such as vodka, rum, gin, tequila,
brandy, whisky, bourbon, Calvados, Jägermeister, Chartreuse, Cachaça, beer,
absinthe, sake, and Champagne also!Which targets? • Adults who see in Pimento a real alterna*ve to alcohol. Much beIer than a classic and “regressive” soda. • Young peoples who like fiery and funny effects in their long-drinks & shooters. • Ethnic Groups who are looking for strong and non-alcoholic sensa*ons. Ginger and chili pepper are daily part of their culinary habits (Muslims). • In many restaurants, Pimento is a ready, natural accompaniment for many of the world’s foods - perfect with South-American, Asian, Scandinavian, Mexican, Indian, Anglo-Saxon, African, Spanish or Middle-East cuisines . • Chefs who deglaze with Pimento, crea*ng amazing sauces - and innova*ve desserts also.
Why the drink is
so compe,,ve?
• Pimento is a real spicy ginger drink, the only one in the world indeed. It’s
something big, unique and really innova*ve.
• Pimento is a yummy and gorgeous soG drink but it’s also one of the best
mixer there is.
• Mixed in a cocktail or mocktail, the beverage intensifies flavours. The
reason why plenty of bars use Pimento to increase their selling prices and
margins without any nega*ve feedback from their customers.
• Note that the Pimento boIle is closed with a twist-off screw-cap which
allows barmen to reseal it and return the boIle to the fridge for further
use.How is mainly served
Pimento when mixed?
• Mixologists like to spice up their cocktails with Pimento. Most famous
are:
1. Hot Mule (+ Vodka & lime)
2. Spicy & Stormy (+ dark Rum & lime)
3. Hot Bomb (+ Jägermeister)
4. Pimento Mojito (+ white Rum)
5. Ginger & Gin (+ gin & lemon)… also called Italian Mule in Italy!
• We have more than 80 recipes of cocktails mixed with Pimento made by
European bartenders. Check out www.pimentodrink.comTiki drinks
• Please note that Pimento is awesome when mixed with a spiced rum. Such of
this dark rums (Blackwell, Sailor Jerry, Captain Morgan, Bacardi Oakheart,
Gosling, Brugal or Kraken) are par*cularly trendy and face beau*ful success.
• If you like rum and Pimento, you’ll love « A Mountain of Crushed Ice », the
famous blog wriIen by Helena Tiare Olsen from Stockholm.
Check out: www.amountainofcrushedice.com/?p=17588
and www.amountainofcrushedice.com/?p=17700
• A Mountain of Crushed Ice is all about rum, *ki drinks and more. Apart from
being a member of the Interna*onal Rum Expert Panel, Helena is also a
member of the Mixoloseum and the Cocktails and Spirits Online Writers Group
(CSOWG)2 Communica,on
A unique drink whose innova,ve character is recognized by interna,onal F&B professionals.
A certain notoriety with global F&B decision-
makers, all level of management: importers,
distributors, wholesalers, bar managers,
bartenders:
+ + + = Almost 10000 contacts,
followers and likes…
! !
… consistently supplied with informa*on by Pimento Paris and by the
beverage importers in the whole world, ac,ng on their side on the social
networks.
Pimento 1st ginger Pimento 1st ginger
beer, rated by beer, rated by
Drinks & Style in Three of Strong in
Switzerland. Spain.Online & B2B
• Importers do their best to increase the online buzz when it is not the distributors who
do it themselves.
Autralia Denmark kochen.com Sweden www.chiliplant.co.uk
www.cerbaco.com.au www.realdrinks.dk www.panop*kum.net/ www.renbjermagnusson. aqua-amore.com
www.danmurphys.com.a www.whatudrink.com se www.fullguru.co.uk
u www.mixmeister.dk Holland www.alicata.co.uk
jambul.dk www.vanatallinnproduct Switzerland
s.nl www.drink-shop.ch USA
Austria France www.alcoholvrij.com www.ggf-getraenke.ch www.specialtysodas.com
www.derksen.at www.eau-de-fruit.fr www.alcoholvrijshop.co
www.picaud.fr m Thailand
Belgium www.punch-et- www.pecca*digola.nl www.passiondelivery.co
www.bierenwijnhuis.be cocktail.com m
www.gredho.be www.lagrandeepicerie.co Italy
m www.vinoebirra.it Greece
Czech Republic www.bienmanger.com www.solostocks.it www.kylix.gr
www.sirupy-koktejly.cz www.currystreet.fr www.drinksandware.com
www.la-vin.cz UK
www.slehame.cz Germany Singapour www.amazon.co.uk
vinoteka.dios.cz www.gourmemaison.de redmart.com brightonchillishop.co.uk
limonady.heureka.cz www.dinsesculinarium.d www.diffmarts.com www.europafoodxb.com
• Many importers place www.zbozi.cz
www.srovnanicen.cz
e
www.wein.cc Slovakia
www.ampsfinewines.co.
uk
=>
www.hledejceny.cz www.weinpower.de www.slahame.sk www.deliciousdrinksshop
Pimento on online sales sites www.seznamzbozi.cz
www.e-obchodak.net
www.amazon.de
www.delikatess-
www.najdicenu.sk
www.kauf.sk
.co.uk
www.thecressco.co.uk
all over the world: www.spokojeny-nakup.cz
www.topalkohol.cz
www.nejlepsiceny.cz
express.de
www.alles-zum-
www.zoznamtovaru.sk deliveroo.co.uk
www.ar*kul.cz
• Most of them feed their own B2B press and present Pimento at their several tradeshows:
Horecava@Amsterdam, Imbibe@London, Anuga@Köln, Horeca Expo@Gand, Bar
Convent@Berlin, Alimentaria@Barcelona, etc…A crea,ve drink hailed by the main press
,tles (+TV and Radio) in France – and
interna,onally.
! !
UK Examples =>
The Sun Prima Baby & Pregnancy TV Extra Cafe Culture The GrocerAll recent releases France - Australia - UK
26 /
Gastronomiey 27
MERVEILLEUSE
FRAISE DENTELLE Nicolas Grandclaude :
« j’ai fait un restaurant
qui me correspond. »
POUR 6 PERSONNES
Tuiles dentelle à la fraise : 35 g de beurre fondu, 50 g de sucre en poudre,
40 g de fraises, 1 cl d’eau, 20 g de poudre d’amandes, 10 g de farine. IN EXTREMIS
Meringues : 2 blancs d’œufs, 70 g de sucre en poudre, 70 g de sucre glace. 7, place de l’Âtre,
Crème fouettée : 25 cl de crème liquide entière bien froide, 200 g de fraises. 88000 Épinal.
Décoration : 6 fraises entières.
PHOTO JÉRÔME HUMBRECHT
Préchauffer le four à 190 °C. Fouetter le beurre et le sucre : le mélange devient
mousseux. Laver les fraises et les passer au chinois afin d’en récupérer le jus.
Ajouter ce jus à la préparation et fouetter de nouveau. Ajouter l’eau, la poudre
d’amandes et la farine. Mélanger jusqu’à ce que la préparation devienne
homogène. Étaler la pâte très finement sur deux plaques recouvertes de papier
cuisson. Enfourner pour 6 min et surveiller la coloration. Détailler 24 carrés
UNE CUISINE DE VÉRITÉ
de 5 cm de côté pendant que la tuile est encore chaude. Laisser refroidir.
Préchauffer le four à 120 °C. Préparer 24 disques de meringue de 4 cm NICOLAS GRANDCLAUDE A CRÉÉ À ÉPINAL LE RESTAURANT
de diamètre. Enfourner pour 45 min, puis laisser refroidir dans le four éteint.
Fouetter la crème liquide une dizaine de minutes à vitesse moyenne : QU’IL VOULAIT ET OÙ IL FAIT LA CUISINE QU’IL AIME.
elle va épaissir. Laver les fraises et les couper en petits dés. Disposer quelques
dés de fraise sur un disque de meringue. Recouvrir de crème fouettée.
ACCORDS INSOLITES AVEC DES PRODUITS LOCAUX.
Déposer un second disque de meringue, quelques dés de fraise et recouvrir
de crème fouettée. Appuyer légèrement. Placer les carrés de tuiles dentelle
à la fraise autour de chaque merveilleux. Décorer avec des rondelles de fraises PAR JEAN-CHARLES VERGUET
sur le dessus. Réserver au frais avant de servir.
I
l s’en est fallu de quelques heures pour que le chef duits locaux. Je sers les escargots de Cleurie cuisinés aux
MERVEILLEUX vosgien Nicolas Grandclaude donne une toute autre févettes avec de l’ail des ours que mon père est allé ramasser.
tournure à sa carrière. Il a cherché longtemps un C’est d’ailleurs lui qui m’apporte les herbes aromatiques et
DESSERTS MERINGUÉS restaurant à Épinal, dans ses Vosges natales, mais il ne les fleurs de son potager. Je n’ai pas de chambre froide, je
ET CRÉMEUX trouvait pas ce qu’il voulait. Si bien qu’il a accepté un travaille des produits frais quotidiennement. »
Publié dans la collection poste de second à la Maison dans le Parc à Nancy, le Nicolas Grandclaude est très attaché à l’humain. Il est
« Les petits plats » restaurant étoilé de Françoise Mutel. Mais une agence toujours en contact avec des chefs qu’il a côtoyés. Il n’avait
aux éditions Marabout spinalienne lui a proposé le soir un « produit » tout juste pas encore passé son bac pro au lycée hôtelier de Contrexé-
rentré. Les dimensions, l’emplacement, c’était ce qu’il sou- ville quand il est allé en stage à Crans-Montana, en Suisse.
PHOTO DAVID JAPY
haitait. Il a saisi l’occasion. La chef nancéienne ne lui en n’a Au Grand Hôtel du Golf, le Vosgien Pascal Jacquinot l’a pris
pas tenu rigueur. La rapidité de la prise de décision et surtout sous son aile et l’a embauché comme commis. « En saisons
la proposition au dernier moment ont décidé du nom de d’été, je suis allé au Martinez à Cannes et au Château Valmer
LE BEAU PIMENTO LE BRISTOL l’endroit : « In Extremis » ! à La Croix-Valmer avec Christophe Louis, un autre Vosgien.
MOULIN-À-VENT L’EXPLOSIF ! EN HISTOIRE « Avec l’aide de mon père et d’un oncle, j’ai fait un restau- Je suis resté huit ans à Crans Montana. J’ai rejoint l’Hostelle-
rant qui me correspond », explique le cuisinier de 37 ans. rie du Pas de l’Ours, avec Franck Reynaud. Je suis arrivé en
Dans le Beaujolais, en AOC Moulin-à- Un sans alcool plus puissant 90 ans, ça se fête ! Pour célébrer « On a tout fait nous-même, le sol, les boiseries, le papier commis et j’ai fini second avant d’ouvrir le bistrot en tant que
Vent, le domaine de la Tour du Bief que l’alcool, telle pourrait être cet anniversaire, le prestigieux palace peint… Je n’étais pas bricoleur mais je me suis rendu compte chef. J’ai travaillé aussi avec Nicolas Lebecq à Lyon, un chef
s’étend sur 15 hectares. Ce lieu-dit, la définition de « Pimento » ! « Le Bristol Paris » remonte le temps artiste, rebelle, qui m’a beaucoup marqué. Je pense être
que quand on est bien encadré, ça marche. J’ai redessiné la
quasi exclusif au domaine, offre Cette boisson gazeuse française à travers un ouvrage exceptionnel.
cuisine et investi dans du matériel neuf. La salle est intimiste, encore imprégné de sa cuisine ! »
un des terroirs les plus singuliers est réalisée avec des arômes naturels « Un palace parisien » rend hommage
en raison du calcaire et des couches de gingembre et du piment. Allégé au passé et à la modernité de ce lieu seulement dix-neuf couverts, et un peu nordique avec la Quand le chef d’In Extremis met à sa carte une poulette black
d’argile sous la roche granitique en sucre, Pimento peut être utilisé de légende, ainsi qu’à ceux pierre et le bois. C’est épuré, les plateaux de table sont en « C » bio, avec des morilles crémeuses à l’estragon et du vin
qui apportent souplesse et complexité. comme ingrédient dans des cocktails qui ont contribué à son succès. bois brut, il n’y a pas de nappe. Les assiettes ressortent jaune, c’est un clin d’œil à Joël Césari, cuisinier étoilé à Dole.
Le millésime 2011 est issu de vignes avec des jus de fruits et des spiritueux. André Bercoff, journaliste et écrivain, bien. » Aussi un de ses mentors. Il lui a remis le pied à l’étrier après
âgées de 40 à 70 ans. Ce 100 % gamay Seul, il se boit très frais, voire glacé. entraîne dans un voyage où, au fil Ce sont bien les assiettes qui font déjà le succès de l’endroit une difficile expérience en Isère. Nicolas Grandclaude avait
évidemment a été élevé 14 mois Il peut s’associer à la cuisine des anecdotes, apparaissent ouvert le 3 mars. La cuisine peut sembler parfois un peu ouvert un restaurant, mais la vie a fait qu’il a dû tout arrêter.
en fûts de chêne. Il s’ouvre sur les fruits mexicaine, indienne, thaïlandaise. Ava Gardner, Woody Allen, provocatrice, mais c’est une cuisine de vérité, les produits ne Pourtant, les guides l’avaient repéré. Ils ne l’ont pas perdu de
rouges, les grosses cerises noires, C’est une bombe : une saveur fruitée Charlie Chaplin, Picasso, Madonna, sont pas cachés. Quand on prend un « poulpe snacké, vue. Gault & Millau lui a attribué la Dotation jeunes talents,
l’amande fraîche. En bouche, les baies de gingembre et de citron arrive tout Lady Gaga et bien d’autres
fenouil confit et croquant, avec un coulis de poivron et un coup de pouce à l’installation, et lui a déjà accordé deux
noires s’imposent avec une pointe d’abord, puis le piment s’installe ! qui ont succombé aux charmes
anchois », le tentacule est bien visible, il n’est pas découpé toques. Un inspecteur du Michelin est passé le voir fin mai…
vanillée. Testez, vous allez déguster ! de cet établissement.
/ Domaine de La Tour du Bief 2011, / Pimento, 20,90 € le pack / Un palace parisien, Le Bristol Paris, en petites rondelles. « Je fais quelques accords insolites, Si la naissance du restaurant s’est faite en un instant, la
Moulin-à-Vent, 13,50 € de 10 bouteilles de 25 cl. 49 € comme le foie gras avec les asperges vertes du pays et de cuisine de Nicolas Grandclaude s’est construite progressive-
l’anguille fumée. J’essaie au maximum de trouver des pro- ment. Les bonnes fées continuent de se pencher sur lui.Communica,on • We boost the visibility of the brand through a partnership with Google (Display + Search) & FB, and we also developed SEO for the Pimento’s launch at Monoprix: • In addi*on, 2 communica,on consul,ng agencies are currently developing an adver*sing campaign for Pimento. • Here is the deal: they produce a very crea,ve campaign suscep*ble to buzz and win prizes, in return for what they have a total freedom of ac*on (subject however to my final agreement).
3 Distribu,on
Pimento is distributed and
commercialized:
• In France, in Europe (Small Export), and starts its development in Large Export
(America, Asia, Australia, Africa). Importers are either large operators or more
flexible and more dedicated structures:
• FR: Renaissance / Villevert • IT: Eleven + Asolo Bevande
• CA: Jean Talon • GR: Smart Solu*ons
• UK: Coles Trading • ES: WKYRegal
• DK: Real Drinks • PT: Baldi Drinks
• SE: Renbjer & Magnusson • IN: Globus Wines
• NL: Real-Est VOF • TH: SSS Business Group
• BE: Gredho • AU: Cerbaco Distribu*on
• DE: Fromi • PF: Morgan Vernex
• CZ: Monin / Zanzibar • GF: Premium Distribu*on
• HR: Acrobat • CI: Prosuma
• AT: Derksen • TG: Monembal
• CH: Paul Ehrbar • MU: OzimateFrance, on-trade (horeca) • Pimento is distributed by a major actor in drinks distribu*on: Renaissance (Maison Villevert Group), who distributes (and some*mes products) G’Vine gin, Cîroc and Beluga vodkas, Blackwell and Bumbu rums, June liquor, Tiger beer, Excellia tequila, Belaire sparkling, La Quininye vermouth, Aqua pisco, etc… • The drink is present in almost 600 points of sale: bars, hotels, restaurants. It is either presented as a mixer, or as a soG drink. • The CHR (on-trade) establishments can obtain supplies from many wholesalers as well as from METRO, throughout France. Renaissance delivers some*mes directly its brands.
France, off-trade (retail) • Concerning off-trade (mass distribu,on), Pimento is referenced at Monoprix and is available in almost the en,re park (230 stores). • Moreover, the drink is already available in numerous delicatessen stores, (like la Grande Epicerie, la Maison Plisson, l’Epicerie Julhès or le Drugstore Publicis), in Paris and the provinces. • We are also ac*va*ng the presence of the brand in liquor stores, and Pimento is available in the 38 Parisian and Ile-de-France stores of the brand “Repaire de Bacchus”.
It is clear that Pimento’s development also passes
through the Interna,onal that currently surfs on the
powerful wave of ginger drinks.
!
Pimento
is certainly the most
powerful
and seduc*ve actor
(the only industrial
spice ginger beverage
in the world).Interna,onally (1) • We export Pimento in 25 countries and this development should grow aGer a successful SIAL 2016 Tradeshow. • We have signed distribu,on agreements including exclusive rights clauses. • We are able to provide a standard agreement on request.
Interna,onally (2)
• Pimento’s European distribu,on covers 80% of the territory. The importers are first launching
Pimento in CHR as a mixer (to buzz) and some started the first introduc*ons of the brand in mass
distribu*on.
• We are star*ng big export with countries like Canada, Australia, India, Thailand, the Pacific zone,
Guyana, and some African countries. The poten*al is immense - but longer to deploy - importers
posi*oning Pimento as a mixer but above all as a soda (see Red Bull).
• All importers systema*cally reorder and volumes increase orders aGer orders.
• The brand Pimento is registered in EU + Russia + India + China + USA + Mexico + Brazil + Australia +
North Maghreb + AIPO (+ other registra*ons in progress).
PS. Pimento has obtained the world’s most
stringent FDA: USA and Thailand =>
! !4 Posi,oning
Strategy • To set up a good market penetra*on strategy, Pimento needs to play on both sides: => become the essen*al ul*mate mixer for cocktails - perceived by customers as an exclusive drink used by all the best mixologists in the world, => become one of the most highly flavoured premium soG drink. • On this market segment, Pimento is definitely the only one. And this true that we are surfing now on a strong wave of ginger drinks, all over the world. • If this beverage’s family and its ingredients are not famous and not familiar, we generally launch first on-trade (Europe). • If ginger drinks + ingredients are well known, we launch on-trade and off-trade both and it’s obviously beIer for sales (Americas, Asia, Australia, Africa).
The way to achieve this
Part 1
• Most of the importers start on-trade first to create buzz and build a strong
awareness as huge as possible. It’s true that the “bar” is the natural nest in which
it’s possible to launch a new drink - or a new concept of drink.
• In the case of Pimento, plenty of bartenders in many countries have created
cocktails with the drink and this is definitely the way to launch a mixer.
• Considering its strong and yummy effect in a mix, most of the barmen, bartenders
and mixologists become real brand ambassadors of the drink. They generally
promote the drink and organize themselves tas*ngs with consumers. To do this, we
provide them many informa*on: values, skills, & benefits.
• 6 months aGer the launching, most of the bars we work with include Pimento in
their menu: as a soda, as an ingredient of a mocktail, and as an ingredient of an
alcoholic cocktail.The way to achieve this
Part 2
• During this 1st step, it’s important to get some lis*ngs in fine groceries and liquor
stores so it allows the possibility for the people to directly buy the drink. A PR work
is also interes*ng at this stage, to generate good press feedback.
• This period is strategic to deliver most of the wholesalers, including the major Cash
& Carry (such as METRO or MAKRO). Added to this, importers generally push
Pimento during their local trade-shows dedicated to F&B (Imbibe London, Anuga
Köln, Bar Convent Berlin, Horecava Amsterdam, Horeca Expo Gand...)
• AGer 1,5-2 years, when Pimento has a good awareness, a good level of buzz, and
first goods sta*s*cs, it’s *me now to develop the off-trade (retail) because the big
poten*al is there.
• One of the main problem to solve is a large-scale tas*ng issue. It’s a must because
tasted neat in blind tests with compe*tors, Pimento wins every *me. Tas*ng =
loving = purchasingImporters profile • Most of the importers we work with have good skills in on-trade and most of them import spirits. They know this market, they know the networks (wholesalers), they know the best way to connect and be in, they also know the way to sell a new beverage, its poten*al, its compe**veness, its “intelligence”. • They also know the best bartenders and mixologists we can work with and we provide them all the informa*on we can to extend their knowledge (cross- fer*liza*on). • These importers oGen organize cross-branding opera*ons (events, sampling, promo*on) with spirits that they already distribute - or not.
Cross-brandings
• This technique is oGen used to sell complementary products and this is a good solu*on to promote
2 beverages that mix well. In combina*on they produce a greater effect in terms of awareness.
• Most of the importers we work with organize cross promo*on (events, sampling) with spirits that
they distribute - or not.
UK: Pimento + Ron Cubay
Thailand: Pimento + Beluga Vodka
France: Pimento + Beluga vodka, Blackwell & Sailor Jerry rums, G’Vine gin
Czech Republic: Capitan Bucanero elixir, Monin syrups
Australia: Vedrenne gin, Beach house spice rum & Macchu Pisco.
Etc…
• The Italian case is definitely the best. Roby Marton - the Pimento importer in Italy, has created
the « Italian Mule » mixing his own Roby Marton gin + Pimento + lime. This yummy cocktail
faces now a huge and incredible success everywhere in the country. The Italian Mule is now
distributed in Croa,a, Portugal, UK, Holland, Switzerland and soon… in India.Labels
• The front label has to be the same for all countries - French / UK version.
• It’s not a problem to print & s*ck a specific back label (language + local issues) but
do note that:
1. We schedule between 4 and 5 produc*ons per year for all countries (with
different back labels).
2. The minimum to boIle with a specific back label is 22 pallets (The filling
machine boIles 70.000 units per hour).
3. If the order is not boIled in the same *me than the scheduled produc*on, the
minimum to boIle with a specific label is 100 pallets.
4. If agreement, we send to the importer the back label na*ve file that he has to
forward to his studio for modifica*on. AGer a double checking, we print it in
huge quan*ty for a long-term period.Pimento condi,oning • BoIle of Pimento (250ml/8.45 fl. oz) • FR/UK front & back labels • Specific back labels for 22 pallets min • Shelf life: 2 years aGer produc*on. • Produc*on / Expiry dates (by ink je€ng on the boIle’s neck) ): DD.MM.YY • Packs of 10 boIles, filmed 2 by 2: 2x10x25cl • One Export Euro pallet contains 208 packs of 10 boIles = 2080 boIles (on 8 layers of 26 packs each) = 839Kg • Prices and samples on request.
A few words about Pimento:
Version FR : hIps://www.youtube.com/watch?v=CVcHhKVl8uM
UK version: hIps://www.youtube.com/watch?v=THwwjwONeNI
Interview of Eric Dalsace by Marina Celeste (Paris
Normandie TV): hIps://youtu.be/JbeQL_MOSTA
Also, to watch the (great) Pimento taste test
from Specialty Sodas, USA (reviewed by Natalia Strawn), click here:
hIps://www.youtube.com/watch?v=GEu_UuamcqQ&feature=youtu.be
Eric Dalsace
CEO / Pimento
Cell: +33 6 19 99 24 82
e.dalsace@pimentodrink.comYou can also read
